Nothing fancy here, just tried and true, old fashioned, family style recipes from my kitchen in Alaska.

Thursday, August 24, 2017

CROCKPOT PICNIC BEANS

I've been making these beans for my family for 30+ years and they are always a hit. Now that we are empty nesters, I make a big pot of these and then freeze them in 2 cup containers for a quick and yummy side dish for any meal.

I put the following ingredients (which are always in my pantry) into a large crockpot before I go to bed and let them cook on LOW all night.

2 cups DRY navy beans (do not soak)

5 cups water

1/2 cup dark brown sugar (light brown sugar works well too)

3 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dry mustard powder

3/4 cup sweet onion chopped small and sautéed

(1) 8 ounce can tomato sauce

small pinch of cayenne pepper

6 slices crisp cooked and drained bacon

Now, a word about the beans: Over the years, I've tried every kind of DRY bean there is and they ALL work, however, the tiny little "navy beans" work the best and tolerate re-heating without going mushy. I highly recommend that you use navy beans. Make sure you rinse and sort the dry beans, but do NOT pre-soak them.

Put everything into a large crockpot and cover with 6 cups of water. Stir well and set on low for 12 hours. The last 3-4 hours, prop the lid of the slow cooker open (just a little) with a spoon, to thicken the sauce.

Note about onions: When I decide to make these beans (and I'm out of fresh onions), I use a scant tablespoon of dehydrated onion flakes, they work well.

8 comments:

Mmm, baked beans. I agree, navy beans are the best for this. I been thinking about making a pot of 'em and you have inspired me. As a *old* New Englander, grins, seems like a good Sunday project with some nice cornbread. Hmmm....now to look and see if I have everything.